Directions
- 1Cut the guanciale into small pieces.
- 2Fry the guanciale in olive oil until crispy.
- 3Remove the guanciale from the pan and set aside on paper towels.
- 4Remove the salamella from its casing and crumble it.
- 5Fry the crumbled salamella in the same pan.
- 6Finely chop the onion.
- 7Add the onion to the pan and sauté until translucent.
- 8Add the crispy guanciale to the pan.
- 9Stir in the tomato passata.
- 10Cook the rigatoni pasta until al dente.
- 11Add the cooked pasta to the pan with the sauce.
- 12Grate the parmigiano reggiano cheese.
- 13Whisk the egg yolks with the grated cheese.
- 14Add the egg yolk mixture to the pasta and stir to combine.
- 15Garnish with chopped parsley.
- 16Serve the pasta and garnish with more crispy guanciale and parmigiano reggiano cheese.
Ingredients
- 200 grams guanciale
- 2 tablespoons olive oil
- 2 pieces salamella
- 1 piece onion
- 400 grams tomato passata
- 500 grams rigatoni pasta
- 50 grams parmigiano reggiano cheese
- 3 pieces eggs
- 1 handful parsley
Equipment
knifecutting boardfrying panskilletslotted spoonpaper towelspasta potgrater
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